Sunday, 28 January 2018
Instant Pot Winter Minestrone Soup
There are so many recipes for Minestrone soup, because there are so many different vegetables that you can use. This recipe is merely a guide, feel free to add or subtract ingredients ....and use what you have in the refrigerator.
This is a hearty delicious recipe that I have been cooking for years on the cook top, but have now adapted to the instant pot and reduced the time involved to about 20 minutes!
Winter Minestrone Soup
6 ounces pancetta or Canadian bacon 1/2 inch dice
1 1/2 cups chopped yellow onion
2 cups diced carrots, 1/2 inch (about 3 carrots)
2 cups diced celery (about 3 stalks)
2 1/2 cups diced peeled acorn squash(1/2 inch)
4 cloves minced garlic
2 tsp. thyme
26 ounce can of chopped tomatoes
8 cups chicken stock
1 Bay leaf
Kosher salt and pepper
1 -15 ounce can cannellini beans, drained and rinsed
1 1/2 cup small pasta (I used macaroni, however I like the tubetti)
Freshly grated Parmesan cheese (optional)
Turn the instant pot to saute and add 2 tablespoons of olive oil, heat until hot and add the pancetta or Canadian bacon. Cook for 6-8 minutes, stirring until lightly browned. Add the pasta, onions, carrots, squash, celery, garlic and thyme and cook stirring until the vegetable just begin to soften. Press cancel button.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 T kosher salt and 1 1/2 teaspoons of freshly ground pepper to the instant pot. Push "high pressure" button and set the timer to "6 minutes", turn the valve to closed.
When the timer beeps, allow a 2 minute natural release. Then turn the valve to open and do a quick release.
Remove the bay leaf, add the cannellini beans. If the soup is thick, add more chicken stock. Heat through using saute mode.
Serve with a tablespoon of Parmesan on top and garnish with a sprig of basil. I love this soup with a thick slice of crusty bread!